Some time and cocktails with Gran Centenario Anejo Tequila
Posted in Brown Spirits, Recipes, Tequila on June 21st, 2009 by halw – Be the first to comment
Gran Centenario Anejo
Gran Centenario has several tequila’s in their lineup ranging from a Blanco to a Extra Anejo as well as a hibiscus infused reposado variety known as Rosangel. Today we take a look at Gran Centenario’s anejo variety. Gran Centenario starts off with agave that’s only been harvested after the ten year mark. The pina is then cooked for seventy two hours as opposed to the usual forty eight that most tequila’s are. This additional cooking time provides the opportunity for additional flavors to come out of the juices.This is followed up with aging the tequila in French limousin oak for up to three years.
This unique aging process delivers a product with an interesting balance of flavor tones.
With the first sip, the tequila introduces a refreshing feeling, that’s followed up by undertones of pepper, cinnamon, mild vanilla, cocoa with a end note of mild smokiness.
Taking all the flavors that are incorporated into Gran Centenario’s Anejo, we decided to see how it would work in some cocktails-
A Day in the Agave Garden
2 oz Gran Centenario Anejo Tequila
Bar Spoon agave nectar
Handful of Mint Leaves
Blueberries
¼ oz ST Germain
Muddle mint, blueberries and Agave Nectar
Add rest of ingredients and shake with ice.
Who doesn’t love Jessica Rabbit?
1 ½ Plymouth Gin
¼ Gran Centenario
½ Canton Ginger
¼ Simple Syrup
¼ Lemon Juice
3 Dash Rhubarb Bitters
2 Dash Grapefruit Bitters
The Who Doesn't love Jessica Rabbit? Cocktail
Spring Time in Jalisco
2 oz Gran Centenario Anejo Tequila
1oz St. Germain Elderflower
3 Dash Grapefruit Bitters
¼ Bar spoon Agave Nectar
1 oz Citadelle Reserve Gin
1 Dash Aromatic Bitters
Muddled Slice of Cucumber
2 Mint Leaves(Do not change this amount)
Sammy Cabana
2oz G’vine Florision Gin
½ oz Gran Centenario Anejo Tequila
3 Dash Regan Orange Bitters
½ Oz Agave Nectar
Muddled Raspberries
